Hasselback Sweet Potatoes with Brown Sugar Pecan Crumble
Looking for a simple, delicious Hasselback Sweet potatoes recipe? This delicious sweet potatoes casserole is topped with a brown sugar pecan crumble, making it an amazing side dish or dessert!
Equipment
- Oval Baking Dish This 9" Oval Baking Dish by Staub is ideal for any side dish or casserole.
- Santoku Knife This 5" Henckels Knife also comes with a smaller 3" knife. A fantastic deal on quality knives!
Ingredients
- 3 lb. sweet potatoes rinsed, peeled and sliced
Brown Sugar Pecan Crumble Topping:
- 1/2 cup brown sugar you can also use Swerve Brown Sugar alternative
- 1/2 cup all purpose flour
- 1/2 cup chopped pecans
- 3 Tbsp. butter melted
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
Instructions
- Preheat oven to 350 degrees. Lightly spray a 12" baking dish (rectangular or oval), with non stick baking spray. (You can also use a 9x9" pan or baking dish.) Set dish aside.
- Rinse and peel the sweet potatoes. Using a Chef's or Santoku knife, slice the peeled potatoes into 1/8" slices. Place the sliced potatoes on their side, keeping the potato shape, in the baking dish.
- Make the brown sugar pecan crumble: to a bowl, add the brown sugar, flour, pecans, cinnamon, nutmeg and salt. Stir together with a fork to combine. Pour the melted butter over the top of the crumble and mix. Mixture will be crumbly and gravel-like.
- Top the sweet potatoes with the pecan crumble mixture, placing the crumble on the tops and sides of the potatoes. Cover the baking dish with foil. (Covering the dish with foil is important, as it will prevent the pecans from over-browning and burning.)
- Bake at 350 degrees for 35 minutes. Remove the foil and bake for another 10 minutes to toast the pecans. (Total bake time will be 45 minutes.)
- Remove from oven and let cool for 10 minutes before serving.
Notes
Making in advance for a holiday meal? If you're serving this sweet potato recipe for a holiday meal, I am often asked it if can be made in advance. Yes, this sweet potato dish can be made in advance. You can either assemble it completely and wrap tightly in foil, and refrigerate overnight. Then bake before serving.
You can also assemble and bake the day before, let cool, wrap and refrigerate overnight. Reheat the day of the dinner by heating the oven at 350 and reheating for 20-30 minutes until fully heated through. Make sure the baking dish is covered with foil when reheating.
Storage & refrigeration: leftovers need to be refrigerated. Store in an airtight container or wrap the baking dish tightly with plastic wrap. Leftovers will keep 3-4 days, refrigerated.
Nutrition
Serving: 1gCalories: 311kcalCarbohydrates: 53gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 6gCholesterol: 11mgSodium: 172mgFiber: 7gSugar: 22g
Tried this recipe?Let us know how it was!